| Pigmentation of egg yolks with astaxanthin from the yeast phaffia rhodozyma |
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Ki-ha Kim1, Gil-hwan An2, Myung-haing Cho1, Sang-ho Lee2, Chi-man Choi2, Han-dug Cho3, Chang-hee Lee3, In-pill Moh4 |
1College of Veterinary Medicine, Seoul National University
2Haitai Food Research Institute
3Dug-Sang Farm
4Veterinary Research Institute |
| 이스트 phaffia rhodozyma 유래 astaxanthin의 난황착색에 관한 연구 |
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김기하1, 안길환2, 조명행1, 이상호2, 최치만2, 조한덕3, 이창희3, 모인필4 |
1서울대학교 수의과대학
2해태식품연구소
3덕상농장
4수의과학연구소 |
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| Abstract |
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The red yeast Phaffia rhodozyma, which contains astaxanthin(3, 3'-dihydroxy-$eta$, $eta$-carotene-4, 4'-dione) as its primary carotenoid, was tested as a dietary pigment source for egg yolks of laying hens. When the yeast was fed to laying hens at several concentrations, the intensity of redness in egg yolks was dependent on the yeast concentration in the feed and the deposition period. Addition of P rhodozyma in feed did not cause any visible adverse effect on laying hens. |
| Key Words:
egg yolk, pigmentation, Phaffia rhodozyma, astaxanthin, carotenoid |
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